Omelet souffle
Instructions:
-
This must be served immediately as it comes out of the oven. You can, however, prepare it for baking and hold it at room temperature for up to 1 hour. Place it in the preheated oven 12 minutes before you plan to serve dessert.
- 6 eggs, separated;
- 1⁄2 cup sugar;
- 1⁄2 teaspoon vanilla extract;
- A pinch of salt;
- Powdered sugar;
- Grated chocolate.
- Preheat oven to 375 F. Butter and dust with sugar a shallow 1-quart baking dish.
- Beat the egg whites until frothy, then beat with half the sugar until stiff and meringuelike. In another bowl, without washing the beaters, beat the egg yolks with the remaining sugar, vanilla, and salt, until light and lemon-colored. Fold the whites and yolks together. Turn mixture into the buttered dish and bake 10 to 12 minutes, until golden. Serve immediately with powdered sugar and grated chocolate to sprinkle over individual servings.